Normally, today would be my flip day back into zombie/vampire mode…but I’m on still on vacation! People often ask me why I prefer to work night shifts, and here’s my answer: I work every other week, so when I take one week off of work, I get three weeks off. I like that kind of math. Plus, I get paid a premium for working nights. A dolla make me holla, honey-boo-boo.

For my first meal of the day, I ate some of my brother-in-law’s smoked turkey thighs and leftover roasted broccoli.

With some food in mah bellah, I headed to CrossFit Palo Alto and lifted heavy things and got my heart racing with the other gals in the women’s class. Afterwards, I gobbled up some more smoked turkey and a nuked yam.

Erica, the professional boxer-slash-foodie from Stuff I Make My Husband, made some really great points about how women don’t metabolize carbs as well as men in the comments section on my previous post, so I’m gonna stick with eating starches post-WODs.

At lunchtime, I made a quick frittata with chopped broccoli, mushrooms, and leftover beef from the pressure cooker bone broth that I made the other day.

I’ve been seasoning my eggs differently these days. Instead of salt, pepper, and cream, I’ve been using Red Boat Fish Sauce, and a splash of water and lemon juice. I’m telling you, I’m obsessed with Khai Jiao these days.

For dinner, I broiled a tray of asparagus that I drizzled with balsamic vinegar…

…sauteed some mushrooms…

…and torched a batch of Sous Vide Turkish Sliders.

Here’s my dinner plate:

Before I head to bed, I just wanted to put out a gentle reminder that voting is still going on for The 2012 Homies. I’m trailing The Pioneer Woman and would really appreciate your vote for The Best Food Photography on a Food Blog. While you’re logged in, don’t forget to vote for Melicious in The Best Healthy Food Blog category, too. Paleo Power!

It’s been so long since I last won something

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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